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Aunt May's Lasagna

1 pound ground beef
1 large onion, chopped
2 garlic cloves, minced
1 can (28 ounces) stewed tomatoes
2 cans (6 ounces each) tomato paste
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 bay leaf
9 lasagna noodles
1 can (6 ounces) pitted ripe olives, drained and coarsely chopped
2 cups (8 ounces) shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese

In a large saucepan, cook the beef, onion and garlic over medium heat until meat
is no longer pink; drain. Stir in the tomatoes, tomato paste, basil, oregano,
pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 40-50
minutes or until thickened. Meanwhile, cook noodles according to package
directions; drain. Discard bay leaf from meat sauce. Stir in olives. Spread a
fourth of the sauce in a greased 13-in. x 9-in. baking dish. Top with three

Printed from tasteofhome.com Oct 12, 2008

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Aunt May's Lasagna cont.

noodles and a third of the mozzarella and Parmesan cheese. Repeat layers. Top
with remaining noodles, sauce and cheese. Bake, uncovered, at 350° for
35-40 minutes or until bubbly. Let stand for 15 minutes before cutting.

Yield: 12 servings.